Courtboullion
Description
Courtboullion imported from Recipe Import
Ingredients
| 3 | med | onions (diced) |
| 2 | med | bell peppers (diced) |
| 1⁄2 | hd | celery (medium diced) |
| 4 | clv | garlic (minced) |
| 1⁄2 | c | canola oil |
| 10 | lb | creole tomatoes (chopped) |
| 1 | gal | seafood stock |
| 2 | c | blonde roux |
| 1 | bn | fresh tarragon (roughly chopped) |
| 1 | bn | fresh basil (roughly chopped) |
| tst | salt | |
| tst | cayenne pepper | |
| 6 | t | allspice |
Instructions
Sweat the onion, bell pepper, garlic and celery in canola oil. Season with salt and cayenne pepper. Add seafood stock, when it comes to simmer, mix in the blonde roux. Cook for ten minutes on medium heat. Add the Creole tomatoes, fresh basil and tarragon and allspice.
